Hey guys, did I ever tell you about all the times I’ve been a terrible blogger and forgot to share a recipe I made ages and ages ago? I can’t even count the number of times I’ve done that and guess what? I’m still doing it. I guess some lessons I’ll never learn.
I made these berry cobbler muffins for you oh… I don’t know… 3 or 4 months ago right before my little stint in the hospital. And in my haze I forgot to publish the recipe and eventually forgot I even made these muffins altogether. I don’t even know how I managed to forget them because I just made them again this weekend and they are b-b-bangin. Seriously folks, you won’t believe how amazing these muffins are. They’ve got the perfect fluffiness and all those berries. Oh and that crunchy cobbler crumble on top is freaking addictive as anything. I could probably eat about three of these every morning for a week. Of course I’d have to get a larger pant size, but it would be worth it. Boy, would it be worth it.
Usually, I prefer my muffins to be on the healthier side of things, but this is one of those times I am more than happy to have a bit of decadence. The muffin is light and fluffy with a nice swirl of berry jam and topped with fresh berries just prior to baking. While still warm from the oven, it is brushed with more jam and topped with a crumbling of very buttery cobbler crust. The whole thing is pure gold. Add a smear of butter and you are not going to be able to stop at just one.
Berry Cobbler Muffins
For the Cobbler Crumble
- ½ cup all-purpose flour
- ½ cup graham cracker crumbs
- ½ cup sugar
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, cut in cubes
For the Muffins
- 1 cup plus 4 tablespoons sugar, divided
- 2 cups berries divided
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F. Mix together the ingredients for the cobbler crumbs until they resemble crumbs. Place on a parchment-lined baking sheet and bake for about 15 - 20 minutes, stirring after the first 10 minutes. Remove and break apart. Allow to cool.
- Bring the oven to 425 degrees F. Line a muffin tin with liners, or grease well.
- Take the 4 tablespoons of sugar and one cup of the berries and heat on medium-high in a saucepan. Mash the berries as they cook down and continue to cook until the mixture thickens and starts to look like jam. It should still be somewhat liquidy since the mixture thickens as it cools. Set aside and allow to cool completely.
- In a large bowl, mix together the flour, baking powder, and salt. Set aside.
- In another bowl, mix together the remaining sugar and the eggs until it becomes a pale yellow and the mixture ribbons when you pull up your whisk from the bowl. Mix in the oil, and then the buttermilk and extract.
- Gently fold in the wet ingredients into the dry until just combined. It should still be quite lumpy. Divide the batter into the muffin cups and gently swirl about a teaspoon of the berry jam we made earlier. Top the muffin with more of the berries and gently push them in a bit so they stick to the top of the muffins.
- Bake for 5 minutes, then without opening the oven door, bring down the heat to 350 and continue to bake for another 12 – 15 minutes, or until a golden brown. While the muffins are still warm, but not hot, brush with the remaining jam.